White Wine Types: Styles from Sauvignon Blanc to Riesling

What are the main types of white wine?

The most popular white grapes in Australia are Sauvignon Blanc, Chardonnay, Riesling, Pinot Gris/Grigio and Semillon. Each gives a distinct style. Sauvignon Blanc is zesty and herbaceous, Chardonnay is richer and rounder, Riesling is floral and crisp, Pinot Grigio is light and neutral, and Semillon can be lean when young and honeyed when aged.

Aromatic styles such as Gewürztraminer and Viognier are more perfumed and often a little fuller. Choose by the flavour you want rather than the name alone.

What does Sauvignon Blanc taste like?

Sauvignon Blanc is crisp and refreshing, with flavours of citrus, passionfruit, gooseberry and freshly cut grass. It is usually fermented in stainless steel without oak, which preserves its zest. Marlborough in New Zealand made the style famous, and the Adelaide Hills and Margaret River produce excellent Australian versions.

See the white wine collection and try Alexander Hill Sauvignon Blanc or Charlotte’s Inlet Sav Blanc.

Explore: Shop white wine

What does Chardonnay taste like?

Chardonnay is the most versatile white grape. Unoaked or lightly oaked versions taste of citrus, green apple and stone fruit, while barrel-fermented, malolactic Chardonnay is richer, with butter, toast and cream. Cool-climate regions such as the Yarra Valley, Adelaide Hills and Margaret River make elegant styles.

Compare Alexander Hill Chardonnay with Betty & Max Chardonnay to taste how style varies.

What does Riesling taste like?

Riesling is high in acidity and floral, with lime, green apple and mineral notes. Australian Rieslings from the Clare and Eden Valleys are typically dry and age beautifully, developing toast and kerosene-like complexity. Others, especially German-style Rieslings, can be off-dry or sweet.

For a dry, citrusy example, try Sail the High Seas Riesling or Jacob’s Creek Riesling.

What does dry white wine mean?

Dry means the wine has little or no residual sugar, so it does not taste sweet. Most Sauvignon Blanc, Pinot Grigio, Chardonnay and Australian Riesling are dry. If you want a dry white wine for cooking or sipping, any of these will work.

Sweet white wine has noticeable sugar, such as Moscato, late-harvest Riesling and Sauternes. Acidity matters here: a high-acid wine with a touch of sugar can taste dry, and a low-acid wine can taste sweeter than it is. The label sometimes indicates sweetness, and staff or tasting notes can help.

What food goes with white wine?

Match weight and acidity. Crisp Sauvignon Blanc suits salads, goat’s cheese, oysters and Thai food. Oaked Chardonnay suits roast chicken, creamy pasta and lobster. Riesling pairs with spicy Asian food and pork. Pinot Grigio is a flexible match for light seafood and antipasto.

As a rule, the richer the dish, the fuller the wine, and the spicier the dish, the more a touch of sweetness helps.

How should you serve and store white wine?

Serve light, crisp whites at 7 to 9 degrees and fuller whites such as Chardonnay at 10 to 12. Taking the bottle out of the fridge 10 minutes before pouring lets flavours open up. Use a clean glass with a slightly narrow rim to concentrate aroma.

Store unopened bottles in a cool, dark place on their side if cork-sealed. Once opened, reseal and refrigerate, and drink within a few days. For other chilled, refreshing drinks, see our guide to rosé wine and Champagne, sparkling wine and port. Buyers must be 18 or over.

How do you taste white wine?

Check the colour: pale lemon suggests a young, crisp wine, and deeper gold suggests oak or age. Swirl and smell for citrus, stone fruit, tropical fruit or flowers. Sip and notice the acidity, sweetness, weight and finish.

Compare two wines side by side, such as an unoaked Chardonnay and an oaked one, to learn the difference. Taking small notes helps you remember what you liked.

Which white wine is best for cooking?

Use a dry, crisp, unoaked white wine such as Sauvignon Blanc or Pinot Grigio for cooking. They add acidity and freshness to sauces, risottos and seafood without overpowering the dish. Avoid heavily oaked Chardonnay or sweet wine unless a recipe asks for it.

A useful rule is to cook with a wine you would be happy to drink. The “cooking wine” sold in some supermarkets is salty and often poor quality. A dry white wine also keeps well in the fridge for a few days.

Which Australian regions make the best white wine?

The Adelaide Hills and Margaret River make elegant Chardonnay and Sauvignon Blanc. The Clare and Eden Valleys are famous for dry, age-worthy Riesling. The Hunter Valley is known for Semillon that develops honeyed complexity with age. The Yarra Valley and Tasmania produce cool-climate Chardonnay and aromatic whites.

Choose by region and style, and read tasting notes on the label. Compare with other Australian wines in our red wine guide.

How do you choose white wine for different occasions?

For a barbecue or summer lunch, choose a crisp Sauvignon Blanc or Pinot Grigio. For a roast chicken dinner, an oaked Chardonnay works well. For spicy Asian food, a dry or off-dry Riesling is a better choice, and for a celebration a sparkling wine suits.

If you are buying for a group, choose a crowd-pleasing style such as Sauvignon Blanc and offer a second option. Buy a few extra bottles, because white wine goes quickly, and chill them in advance. For a gift, a well-known producer and attractive packaging make a good impression.